With Thanksgiving less than a week away, I thought I’d bring you one more idea for a simple, but darling, appetizer for your festivities. To look at them, you’d think that this was a cheese ball, but nestled in the middle is a seedless red grape, wrapped in a combination of blue cheese and cream cheese, the coated grape is rolled in pecans (like a truffle) then given a tail of toasted almonds and a frilled toothpick for a head. Grape and Blue Cheese Truffle Turkeys will add a bit of whimsy, a delightful surprise, and a delicious snack to stave off the hungry hordes. And…they are only five ingredients!
These grape truffles are really simple to prepare, but I’ll warn you: They are rich and they are addictive! This recipe is enough to make twelve grape truffles. I’d probably allow two per person if you’re serving other snacks, so this will feed six people.
I used seedless red grapes, so they were kind of large. I chose the red grapes because they have a more round shape and I thought they turned out well, but you use whatever grape you like.
A combination of cream cheese and blue cheese (I used a Roquefort) were processed in a food processor until smooth. You could just as easily do this with a fork if you soften the cream cheese a bit first. Then, I just took a heaping teaspoonful and smushed it around the grape to completely coat the grape. That covered grape was then rolled in some ground toasted pecans.
I used toasted almond slices, around five or so per grape, to create the fan of the turkey tail, then I skewered the grape truffle with a frilled toothpick poked into and through the grape on a diagonal to create the turkey’s head and neck.
So easy! So darling! Perfect little finger food! And only five ingredients, which are:
- Seedless Red Grapes
- Cream Cheese
- Blue Cheese
You really need to make these for your holiday snacking. They are an unexpected little treat!
- 4 ounces cream cheese
- 2 ounces blue cheese (I used Roquefort)
- 12 large seedless red grapes
- ⅓ cup ground toasted pecans
- toasted almond slices
- 12 frilled toothpicks
- In the bowl of a food processor, combine the cream cheese and the blue cheese and pulse until smooth.
- Using a teaspoon, scoop out a heaping amount of the cheese mixture.
- Using your fingers, spread the cheese mixture in an even layer surrounding the grape.
- Put the ground pecans in a small bowl and one at a time, roll the cheese coated grapes in the pecans until the cheese mixture is covered. You can slightly press the pecans into the cheese.
- Set each grape on a plate until you have completed the above process with all the grapes.
- Take almond slices, about 5 per grape, and press them point side down, into the cheese to create the tail fan of the turkey.
- Once all the "turkeys" have tails, take a frilled toothpick and skewer the grape on a diagonal to create the neck and head of the turkey with the frill.
- Cover and refrigerate until ready to serve.